In my kitchen, the preparation of soup is unfussy. Usually, I don’t go out of my way to get special ingredients. I can captivate the soup-savory senses of whomever I serve with ingredients that I have on hand. That’s what soup means to me: making something spectacular with what I have left in my larder. Sometimes only vegetables are available, and I will make vegetable soup. Other times, I can make a pretty rich gumbo when I’ve stocked up on seafood.
This time I made an easy Zuppa di Pesce with wild-caught Haddock, which I had on hand, and a product new to me: Pomi Tomatoes, a product of Italy.
|I photographed my husband’s hand pouring Pomi tomatoes.|
- Heat olive oil in a soup pot over medium heat until oil shimmers.
- Add sliced onion, green peppers, red peppers, and shallot to oil and saute until translucent.
- Add garlic to onions and peppers and saute about 30 seconds. Do not allow garlic to brown or burn.
- Pour in box of Pomi Chopped Tomatoes
- Add capers, white wine vinegar, and salt.
- Simmer ingredients for 15 minutes on low heat, then pour in fish stock and stir.
- Add Haddock fillets and cracked pepper. Cover and cook on medium low heat for 15 minutes.
- Taste soup and adjust seasoning, if needed.
- Cut fresh dill into soup just before serving and garnish with parsley, basil, or dill.